Vitamin K can Suppress the Inflammation Induced by Lipopolysaccharide Administration.

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  • Shirakawa Hitoshi
    Laboratory of Nutrition, Department of Science of Food Function and Health, Graduate School of Agricultural Science, Tohoku University
  • Ohsaki Yusuke
    Laboratory of Nutrition, Department of Science of Food Function and Health, Graduate School of Agricultural Science, Tohoku University
  • Hiwatashi Kazuyuki
    Laboratory of Nutrition, Department of Science of Food Function and Health, Graduate School of Agricultural Science, Tohoku University
  • Furukawa Yuji
    Laboratory of Nutrition, Department of Science of Food Function and Health, Graduate School of Agricultural Science, Tohoku University
  • Mizutani Takeo
    ALA Research Center
  • Komai Michio
    Laboratory of Nutrition, Department of Science of Food Function and Health, Graduate School of Agricultural Science, Tohoku University

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Abstract

Vitamin K (K) is essential for blood coagulation and bone metabolism in mammals. K acts as a cofactor in the posttranslational synthesis of g-carboxyglutamic acid from glutamic acid residues. In addition to liver and bone, K is found in brain, heart, kidney and gonadal tissue. However, the physiological role of K in these varied organs is not yet fully understood. It is likely that K has functions in addition to its role as a cofactor of protein g-glutamyl carboxylation. In this paper we used DNA microarray techniques to identify the effect of K status on gene expression in rat liver. Expression of genes involved in the acute inflammation response was enhanced in rats fed a K-deficient diet relative to control and K1-supplemented diet groups. Moreover, dietary supplementation with K1 suppressed inflammation induced by LPS administration. These results indicate that orally administrated K1 suppresses inflammation in the rat.

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